1 Preheat oven to 160Â°C. Place a tea towel in the bottom of an ovenproof dish, folding to fit. Place six 125ml (1/2 cup) ramekins on the tea towel in the ovenproof dish.
2 In a medium saucepan, combine the milk, sugar, cocoa powder and coffee. Use a whisk to stir until smooth. Cook over medium heat, stirring frequently with the whisk, until just simmering. Remove from heat.
3 Place eggs and eggwhites in a medium heatproof bowl and use a fork to whisk until combined. Gradually whisk in the hot milk mixture until evenly combined. Strain the mixture into a heatproof jug and stir in the vanilla.
4 Divide the mixture evenly among the ramekins. Carefully pour enough boiling water into the ovenproof dish to reach half-way up the sides of the ramekins. Cook in preheated oven for 35-40 minutes or until just set in the centre (the custards should still wobble slightly in the centre when they are shaken lightly).
5 Remove the ramekins from the ovenproof dish. Stand on a wire rack for 15 minutes before serving. To serve chilled, cool on wire rack for 1 hour then cover and place in the fridge for up to 24 hours.
Serve topped with whipped cream or Fruche and decorated with some coffee beans, if desired.

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